Indian Carrot Pudding, or Gajar Halwa, is an simple, health dessert that can be enjoyed warm or cool any time of year. Made by stewing finely grated carrots in milk and honey and spiced with the warmth of Indian chai masala, it’s an impressive treat that’s easy to prepare. If you haven’t tried it, the best way to describe it is by saying it’s like spiced carrot cake, in a bowl. Actually, the best way to explain it is to actually try it yourself!
INGREDIENTS
- 1 1/2 cup almond milk
- 1 cup canned coconut milk
- 7 large carrots
- 1 TB ghee
- 2 tsp Elemental Alchemy’s Masala Chai Spiced Honey
- 1/4 cup dried fig, thinly sliced (set aside 1/3 for topping)
- 2 star anise, whole
- 1/4 cup toasted cashews
- 1/4 cup toasted pistachios
INSTRUCTIONS
- Wash and shred the carrots. Pour milks into a sauce pan and bring to a simmer.
- Add the carrots to the sauce pan, continuing to simmer for 20 minutes. (Keep a close eye on the coconut milk. Unattended it will boil over.)
- After the milk begins to thicken and take on an orange color from the carrots and ghee to the pot along with the Masala Chai Spiced Honey and salt (optional). Stir until the ghee and honey have melted. Toss in the figs and star anise. Stir to combine. Continue to simmer for 5 more minutes.
- Stir and then simmer for 5 more minutes, or until more of the milk has evaporated and the carrots are very soft.
- Meanwhile, toast the cashews and pistachios in the oven at 350°F (alternatively, use a dry pan) until golden.
- Remove the pudding from the heat. Remove and discard the star anise.
- Top with 1/3 of the sliced figs, cashews and pistaschios.
- Serve warm or let cool and serve at room temperature as a healthy summer treat.
